This is one of #Allrecipes most popular peanut brittle recipe. As a delight for my father that is diabetic, I turned a couple of ingredients into something more suitable for him. The recipe was tested vigorously with several alternatives to granulated sugar and this worked best for my kitchen.

Ingredients

Instructions

Place Foil on to a large cookie sheet. Set aside.**I don't spray the foil, because it will peel off later when the brittle is harden.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking.

Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With a buttered wooden spoon, spread the brittle mixture out as far as you can. Let cool completely, about 2-4 hours.

Turn brittle batch over onto a cutting board or on the cookie sheet it cooled on, remove foil gently. Once foil is removed, snap or break pieces of brittle into chunks.

Place batch in resealable Ziploc bags and seal closed. Batch makes about 1 pound of brittle.